稻米及其制品中直链淀粉含量检测技术的研究进展  

Research Progress of Amylose Content Detection Technology in Rice and Its Products

作　　者：吴秋婷[1] WU Qiuting(Guangdong Institute of Grain Science Company Limited,510010 Guangzhou,China)

机构地区：[1]广东省粮食科学研究所有限公司,广州510010

出　　处：《粮食加工》2022年第6期120-124,共5页Grain Processing

基　　金：广东省现代农业产业共性关键技术研发创新团队建设项目(2022KJ117)。

摘　　要：直链淀粉含量是影响米饭蒸煮品质与稻米食味值的重要指标之一。随着生活水平的提高,人们对稻米品质追求更高,研究和开发快速、准确、有效的直链淀粉含量检测方法,对于稻米质量的鉴定与品质控制都是不可缺少的。近年来,人们对直链淀粉的分子结构和理化性质深入了解,碘比色法、红外光谱法、场流分离法和热重分析法等技术广泛地应用于稻米及其制品中直链淀粉含量的检测,并且正朝着快速、方便、准确和灵敏的方向发展。根据直链淀粉检测方法工作原理、使用范围和可使用的试剂和仪器设备,综述各方法之间的优缺点,展望直链淀粉含量检测技术在稻米及制品中的应用前景。Amylose content is one of the important indexes that affect the cooking quality and the taste value of rice.With the improvement of living standards,people pursue higher rice quality.It is indispensable for rice quality identification and quality control to research and develop a rapid,accurate and effective amylose content detection method.In recent years,people have a deep understanding of the molecular structure and physical and chemical properties of amylose.Iodine colorimetry,infrared spectroscopy,field flow separation and thermogravimetric analysis are widely used in the detection of amylose content in rice and its products,and are developing towards a rapid,convenient,accurate and sensitive direction.At present,according to the working principle,application scope and available reagents and instruments of amylose detection methods,this paper focuses on the advantages and disadvantages of each method,and looks forward to the application prospect of amylose content detection technology in rice and products.

关 键 词：稻米 直链淀粉 碘比色法 红外光谱法 研究进展 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]